Soft dough, sweet pumpkin filling, and crispy topping – you can’t pass by these buns indifferently.
Ingredients
Yeast Dough:
- All-purpose flour, 500 grams
- Dry yeast, 7 grams
- Sugar, 2 tablespoons
- Salt, a pinch
- Egg, 3 pieces
- Canola oil, 5 tablespoons
- Milk, 200 milliliters
Pumpkin Custard:
- Butter 82%, 100 grams
- All-purpose flour, 4 tablespoons
- Cornstarch, 2 teaspoons
- Sugar, 1 cup
- Milk, 800 milliliters
- Egg, 3 pieces
- Pumpkin puree, 1 cup
Crumble:
- Butter 82%, 50 grams
- Sugar, 4 tablespoons
- Ground hazelnuts, 4 teaspoons
- All-purpose flour, 0.5 cup
Preparation
Yeast Dough: Mix flour with yeast, salt, and sugar. Add eggs, pour in oil and milk. Knead the dough until it no longer sticks to your hands. Set aside in a warm place for 1 hour until it doubles in size.
Pumpkin Custard: In a saucepan, melt butter, add flour, and cook vigorously while stirring until a smooth mass forms. Add sugar, vanilla sugar, pour in milk, add eggs, and pumpkin puree while constantly stirring (you can use a mixer).
Crumble: In a bowl, combine all crumble ingredients, rub with your fingers until crumbly.
Knead the yeast dough again. Shape it into a roll, cut into small pieces (depending on how many and what size buns you want). Flatten each piece of dough, make a dent in the middle. Fill the buns with pumpkin custard and sprinkle with crumble.
Bake for 30-35 minutes in an oven preheated to 180°C.
